Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.
2 teaspoons olive oil
1 cup chopped onion
1 cup Arborio rice
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
1/2 cup dry white wine
3 cups finely chopped peeled beets
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2-ounce) can vegetable broth
6 cups finely sliced Swiss chard
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped walnuts, toasted
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.
I made this exactly as the instructions specified and it was excellent. I enjoyed it as a vegetarian main dish and found it very filling and satisfying. The beets, risotto, kale, and goat cheese complimented one another perfectly!
I gave this 5 stars because I made a lot of substitutions, I think without it wouldn't have been as good. I left out the chard, goat cheese and walnuts completely and put in butter, parmesean and mozzarella instead, as well I threw in a tbs. of garlic with the onions. I think without the substitutions the beets might have overpowered the risotto. I served this with CL potato crusted snapper with yellow pepper salsa.
I'm a sucker for interesting risottos so I had to try this. I did modify it slightly as I did not have quite enough beets on hand. I did have some eggplant in the garden so I added some of that in place of some of the beets. I left out the ginger as I wanted an earthy dish and thought it might clash with my intent. I also used beet greens instead of chard because they were already attached to the beets and as it happens I prefer them. Taking my cue from a previous reviewer I parboiled the beet roots (whole) before peeling and dicing. She was right. I think they would have been unpleasantly hard otherwise. Apart from that easily-corrected flaw this is a lovely recipe. My beet-rosemary-eggplant-walnut combination worked wonderfully as a rich, earthy backdrop for the sharpness of the goat cheese. This dish has plenty of protein so I disagree with a previous reviewer's impulse to add meat to the meal. Why do we always think we have to do that?
Unusual and very delicious, but not a main dish. A good side for the adventurous eater to have along with a simple meat like an italian turkey sausage, roast chicken, etc. Needed more salt and a dash of lemon. I chopped beets very fine in food processor so preparation was easy. As a side dish, this recipe makes about six servings, maybe more.
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